Description

This Avocado Shrimp Salad is a light and refreshing dish perfect for a nutritious dinner or lunch. Featuring tender, lime-infused shrimp paired with creamy avocado and crunchy celery, dressed in a subtle mayo and fresh dill combination, this salad offers a delightful balance of flavors and textures. Quick to prepare and chilled before serving, it brings a fresh twist to seafood salads, ideal for warm days or anytime you crave a satisfying yet healthy meal.

Ingredients

Scale

Shrimp and Broth:

1.5 lbs raw shrimp, deveined
1 bay leaf
2 tsp salt
Fresh cracked black pepper, to taste
2 tsp lime juice (for broth)
Few sprigs fresh dill weed (for broth)

Salad Ingredients:

1 ripe avocado
1 lime (for juice)
0.5 cup finely chopped celery
0.33 cup chopped green onion
3 Tbsp minced fresh dill weed
0.25 cup mayonnaise
Additional salt, to taste

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Instructions

Clean the shrimp: Thoroughly rinse the raw shrimp under cold running water and ensure they are fully deveined. Set aside while preparing the cooking broth.
Prepare cooking broth: In a large pot, bring approximately 2 quarts of water to a rolling boil. Add 2 tsp lime juice, 1 bay leaf, fresh dill sprigs, 2 tsp salt, and freshly cracked black pepper to the boiling water; stir to combine the flavors.
Cook the shrimp: Gently lower the shrimp into the boiling broth. Cook them just until they turn pink and opaque, which typically takes 2 to 3 minutes. Avoid overcooking to keep shrimp tender.
Drain and cool shrimp: Strain the shrimp from the hot broth using a colander or strainer. Allow them to cool completely to room temperature before mixing into the salad.
Prepare avocado and vegetables: While the shrimp cool, cut, pit, and peel the ripe avocado, then dice it into small cubes. Chop celery finely and slice green onions. Mince fresh dill weed.
Mix the salad: In a large mixing bowl, combine the cooled shrimp, diced avocado, chopped celery, green onion, and minced dill weed. Drizzle fresh lime juice from 1 lime over the mixture and gently sprinkle additional salt to taste. Toss gently to mix the ingredients evenly without mashing the avocado.
Incorporate mayonnaise: Add 1/4 cup mayonnaise to the bowl and carefully mix again until all ingredients are well coated evenly, creating a creamy texture that binds the salad.
Chill before serving: Cover the salad and refrigerate for at least 30 minutes to an hour to allow flavors to meld and serve chilled for best taste.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to two days to maintain freshness.

Notes

Ensure shrimp are cooked just until opaque to avoid rubbery texture.
Use fresh lime juice for the best citrus flavor.
Chilling the salad enhances flavor integration and crispness of vegetables.
This salad is best consumed within two days if stored properly.
Adjust salt and pepper according to taste preferences.
Can be served on a bed of greens or with crackers for added texture.